Tuesday, December 6, 2011


My father-in-law gave us some apples from his Dublin garden. So far I've made two apple and cinnamon cakes and today I made a small apple crumble. Mr Vegan loves crumble so it's really for him. But I had a little sample and it's a sweet and spicy crumble with a thick topping. Our dish is an 8.25" pie dish - smaller than the usual size.


75g spelt flour
50g vegan marg
25g brown sugar
30 g porridge oats


3 apples, chopped
¼ tsp mixed spice
1 tsp cinnamon
juice and zest of an orange
30g brown sugar


• Preheat oven to 180C
• Stir the filling ingredients over a low heat until the sugar melts and the fruit starts to soften
• Pour the mix into a pie dish and let it cool while you make the topping
• Rub the marg into the flour
• Add the sugar and oats and mix through with your fingers
• Pour the topping onto the fruit and pat down with your hands
• Bake for 30 minutes
• Serve hot or cold, with soya cream or custard

Thursday, December 1, 2011


Herewith - belatedly - my vegan Christmas cake - it's boozy, fruity and utterly yum. I made it yesterday with a little help from two of the kids. I've been making this cake for years and I always get comments from people who've made it, so please comment!

This year I am taking part in my friend Emily's Advent Linky Party with this recipe. See the Craft Advent/nest button over on the right and click to learn more.

Everything ready to go!
It helps hugely, I find, to get all your ingredients weighed and ready in advance.

Juno observing, Finn measuring
Nuala making a wish :)
This recipe makes a lovely moist cake; we used it as our wedding cake last year. We eat it plain but you can buy vegan marzipan and icing to decorate it if you like.

Nollaig shona! Happy Christmas!


350 gr wholegrain spelt flour
175gr vegan marg
175gr light muscovado sugar
1 tsp mixed spice
150gr sultanas
200gr raisins
150gr dates
50 gr flaked almonds
1 tblsp treacle
100gr glacé cherries, halved
grated zest of an orange
2 tblsps ground almonds
120ml soya milk
2 tblsps red wine vinegar
¾ tsp of bread soda (bicarbonate of soda)
6 tblsps (90ml) brandy


• Preheat oven to 150˚C
• Grease an 8" cake tin and line with a layer of greased greaseproof; leave a ridge of paper at the top
• Sieve the flour and spice
• Rub in the marg until the mix is like breadcrumbs
• Stir in the flaked almonds and treacle
• Add the sugar, dried fruit, cherries, orange zest and ground almonds and mix
• Warm half the soya milk in a small pot and add the vinegar
• Dissolve the bread soda in the rest of the soya milk, then add
this to the milk and vinegar mix (it will puff up nicely!)
• Stir this into flour and fruit mix until well combined
• Spoon mix into greased tin and smooth the top
• Bake for 2 hours, until a skewer/cocktail stick comes out clean
• Leave cake in tin to cool, then turn out and peel off greaseproof
• Prick cake with a cocktail stick and feed with a third of the brandy
• Wrap cake in greaseproof and store in a tin
• Feed with the rest of the brandy at weekly intervals (if the cake lasts that long!)

The cake cooling in the tin

The finished cake!


My friend Emily (artist/crafter/super-mom/wonder woman) is having a Craft-Advent Linky Party over at her lovely blog The Nest. She will be posting all sorts of beautiful craft tutorials, recipes etc. I can't get her sweet button (above) to go on my blog (grrr) so this will have to do as my 'I am taking part' button. Roll on Xmas!